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Recipe: Kentucky Bourbon Fruit Cake (uisng candied cherries, dates and pecans, 1980's)

Desserts - Cakes
KENTUCKY BOURBON FRUIT CAKE

Best made 6 weeks before serving.

1 pound candied cherries, halved
1/2 pound chopped dates
2 cups of Kentucky bourbon
1 1/2 cups butter, softened
2 cups sugar
1 cup brown sugar
6 eggs, separated
5 cups flour
1 pound pecans, chopped
2 teaspoons ground nutmeg
1 teaspoon baking powder

Soak cherries and dates in bourbon overnight.

Line greased 10-inch tube pan or 3 greased (4 1/2 x 8 1/2 x 2 1/2-inch) loaf pans with greased brown paper.

Cream butter and sugars until fluffy; add egg yolks and beat well.

Stir in soaked fruit and bourbon.

Mix 1/2 cup flour with pecans.

Add remaining flour, nutmeg, and baking powder to creamed mixture. Mix thoroughly.

Beat egg whites until stiff peaks form, and fold into batter. Gently mix in floured pecans.

Spoon batter into prepared pans and bake in a 250 degree F oven for 3 1/2 hours.

Cool in pans, then peel off paper and wrap in bourbon-soaked cheesecloth. Wrap tightly in foil and store in refrigerator.

Makes 1 (10-inch) tube cake or 3 (8x4-inch) loaf cakes
Source: To Market, To Market by The Junior League of Owensboro
MsgID: 0110030
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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